It's a pretty classic kimchi made with a house-made Vegan fish sauce - containing Irish kombu seaweed, shiitaki and mirin - and traditional Korean gochugaru coarse chilli powder.
We ferment this kimchi for at least seven days at 7 degrees celsius and 5 days at 18 degrees celsius, which means maximum flavour. Always keep in the fridge to slow fermentation.
Kimchi + Gochugaru Deadly Preserve 260g
wombok, fireflame chilli, red raddish, vegan fish sauce (soy), gochugaru, spring onion, ginger, garlic, soy bean paste, salt
Deliveries will be sent every Tuesday and Thursday. The cut off times are 10am on these days.